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Preparation method of mango vinegar

A mango vinegar and mango technology, applied in the direction of vinegar preparation and the like, can solve problems such as waste and difficulty in mango preservation, and achieve the effects of less damage to the taste, maintaining the original color and luster, and good health care effects.

Inactive Publication Date: 2007-05-23
郭翔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nutritional value of mango is very high, the content of vitamin A is as high as 3.8%, which is twice as much as that of apricot, and the content of vitamin C is also higher than that of oranges and strawberries. Mango also contains sugar, protein, calcium, phosphorus, iron and other beneficial to human body. elements, but once the mangoes are ripe, it is very difficult to preserve them for a long time, so once the ripe mangoes cannot be sold, it will cause a lot of waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] a. Raw material selection: choose fresh, pest-free and mature mangoes.

[0017] b. Wash with clear water, peel and remove the core, and soak the mango in vinegar solution with 1% acetic acid concentration.

[0018] c. Beating the crushed mangoes: adding water for beating, and the weight ratio of the added water to the mangoes is 1:10.

[0019] d. Filtration: mango pulp is filtered to remove mango pomace and leave mango juice.

[0020] e. Adding water to pulp, alcoholic fermentation, and acetic acid fermentation: put mango juice into a fermenter, add water to pulp, the weight ratio of the added water to mango juice is 4:1, take acetic acid yeast and inoculate in the mango juice after pulping , the amount is 6% of the weight of the mango juice after blending, adding grain wine with an alcohol concentration of 45%, the amount is 1% of the weight of the mango juice after blending; the amount added is 0.4% of the weight of the mango juice after blending After stirring even...

Embodiment 2

[0025] a. Raw material selection: choose fresh, pest-free and mature mangoes.

[0026] b. Wash with clear water, peel and remove the core, and soak the mango in vinegar solution with 4% acetic acid concentration.

[0027] c. Beating the crushed mangoes: adding water for beating, the weight ratio of the added water to the mangoes is 1:11.

[0028] d. Filtration: mango pulp is filtered to remove mango pomace and leave mango juice.

[0029] e. Adding water to pulp, alcoholic fermentation, and acetic acid fermentation: put mango juice into a fermentation tank, add water to pulp, the weight ratio of the added water to mango juice is 7:1, and inoculate acetic yeast into the mango juice after pulping , the amount is 9% of the weight of the mango juice after blending, adding grain wine with an alcohol concentration of 60%, the amount is 1.8% of the weight of the mango juice after blending; the amount added is 0.4% of the weight of the mango juice after blending After stirring evenly...

Embodiment 3

[0034] a. Raw material selection: choose fresh, pest-free and mature mangoes.

[0035] b. Wash with clear water, peel and remove the core. In order to prevent the oxidation of the broken mango and inhibit the growth of harmful microorganisms, soak the mango in vinegar solution with an acetic acid concentration of 2.5%.

[0036] c. Beating the crushed mangoes: adding water for beating, the weight ratio of the added water to the mangoes is 1:10.5.

[0037] d. Filtration: mango pulp is filtered to remove mango pomace and leave mango juice.

[0038] e. Adding water to pulp, alcoholic fermentation, and acetic acid fermentation: put mango juice into a fermentation tank, add water to pulp, the weight ratio of the added water to mango juice is 6:1, and inoculate acetic yeast into the mango juice after pulping , the amount is 7% of the weight of the mango juice after blending, adding grain wine with an alcohol concentration of 55%, the amount is 1.8% of the weight of the mango juice a...

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PUM

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Abstract

The invention discloses a method for preparing mango vinegar, aiming at providing a method with simple process, no chemical agent adding, and short production period. The method can preserve the origin mango flavor. The invention is carried out by the following steps: a. choosing raw materials, b. decorticating, washing, c. pulping, d. filtrating, e. adding water, fermenting the alcohol and acetic acid, f. sterilizing, g. aging, h. sterilizing. In the process of the invention, no material which is bad for human health is added. Vinegar produced by the method is ecological anti-nuisance food. The method has short production time, can preserve the original mango color, and has little destroy to mango taste. The specific nourish components of the mango is not destroyed and the wine has good health maintenance to human body.

Description

technical field [0001] The invention relates to a method for preparing vinegar, in particular to a method for preparing mango vinegar. technical background [0002] Mango is also known as "Wangguo", which means "fruit of hope". The fruit is oval and smooth, the peel is lemon yellow, and the taste is sweet and mellow, known as the "king of fruits". The nutritional value of mango is very high, the content of vitamin A is as high as 3.8%, which is twice as much as that of apricot, and the content of vitamin C is also higher than that of oranges and strawberries. Mango also contains sugar, protein, calcium, phosphorus, iron and other beneficial to human body. However, once the mangoes are ripe, it is very difficult to preserve them for a long time. Therefore, once the ripe mangoes cannot be sold, it will cause a lot of waste. Contents of the invention [0003] In order to overcome the deficiencies of the prior art, the invention provides a method for preparing mango vinegar ...

Claims

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Application Information

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IPC IPC(8): C12J1/00C12J1/02
Inventor 郭翔
Owner 郭翔
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